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Topic: When should I add this Candi Syrup? (Read 11409 times)

I just got some D-180 and D-45 Candi Syrup and was planning on making a Belgian Ale and posssibly adding both. I have never used this stuff and was wondering when it should be added to the boil. I have used the hard sugar and just added it at the beginning of the boil, but on the web site I see it added at flame out. I am assuming that adding it at flame out will retain much of the flavor and I would like that, but does it matter if I add it at 10 min., 5 min., or 0 min.?

I add it after the hot break has subsided but before the 60 minute hops, if there is one. I scoop out a quart or so of hot wort into a separate pot, stir in the sugars to dissolve, and then add back in. Helps cut down the risk of it scorching in the bottom of the kettle.

jaybeerman

My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil. What am I doing wrong?

I've tried 60, 40, 20, 0 and at high krausen. I agree with denny, I think I get more flavor when I add it somewhere between 60 and 40. My second favorite choice would be after high krausen, but it's a pain in the butt to add then. Jeff, what's your secret?